Kids are notorious for getting bored easily, especially when it comes to food! They often go through phases of favorite and not-so-favorite foods. In fact, there was a season when my son was totally crazy about vermicelli for a week and after that he never wanted to see it again! So I tried turning the recipe around and came up with this Tomato Vermicelli or Tomato Semiya Bath recipe. This dish is a hit with the kids and makes a great lunch box recipe as well.
Tomato Semiya Bath or Tomato Vermicelli Recipe
Ingredients
- Vermicelli or Semiya – 1.5 cup
- Tomato – 2 medium sized
- Onion – 1 large
- Fennel seeds – 1/2 tsp
- Cinnamon – a small stick
- Coriander leaves – a few
- Chilli Powder – 1/2 tsp
- Coriander powder – 1/2 tbsp
- Haldi or turmeric powder – 1/2 tsp
- Garam masala – 1/2 tsp (optional)
- Cashews – 5
- Salt – as required
- Oil – 1 tbspn
Method
1. Roast the vermicelli or semiya to a light brown with a little oil.
2. In a wide kadai, heat some oil, add the fennel, cinnamon and cashews and fry till they splutter.
3. Add the onions and saute them well. When brown, add the tomatoes and cook till mushy.
4. Add all the spice powders and fry till the oil leaves the sides of the pan.
5. Then add the 1 1/2 cups of water. When it boils, add the roasted vermicelli or semiya and stir well.
6. Cover and cook on a low flame for 10 -15 minutes. Fluff well with a fork before serving.
You can increase or decrease the spice content the way you like. Try to use as little oil as possible while roasting and frying to keep it healthy. This tomato semiya bath recipe also makes a good option for a light meal, especially during summers. Just serve with something cool, like a fruit salad and see those little faces light up!!
- Vermicelli or Semiya - 1.5 cup
- Tomato - 2 medium sized
- Onion 1 large
- Fennel seeds - ½ tsp
- cinnamon - a small stick
- Coriander leaves - a few
- Chilli Powder - ½ tsp
- Corainder powder - ½ tbsp
- Haldi or tuemeric powder - ½ tsp
- Garam masala - ½ tsp (optional)
- Cashews - 5
- Salt - as required
- Oil - 1 tbspn
- Roast the vermicelli or semiya to a light brown with a little oil.
- In a wide kadai, heat some oil, add the fennel, cinnamon and cashews and fry till they splutter.
- Add the onions and saute them well. When brown, add the tomatoes and cook till mushy.
- Add all the spice powders and fry till the oil leaves.
- Then add the 1½ cups of water. When it boils, add the roasted vermicelli or semiya and stir well.
- Cover and cook on a low flame for 10 -15 minutes.
- Fluff well with a fork before serving.